Crawfish Tomato Etouffee in Puff Pastry Shells
| Yield: | 1 Servings |
| Categories: |
| 1 | Onion; chopped fine | |
| 1 | Green bell pepper; chopped fine | |
| 1/2 | Stick; (1/4 cup) unsalted butter | |
| 1 | tb | All-purpose flour |
| 1 | lb | Can whole tomatoes in puree; drained, reserving 2 tablespoons puree, and chopped fine |
| 1/2 | c | Water |
| 1/4 | ts | Cayenne; or to taste |
| 1 | lb | Bag frozen crawfish tail meat*; (preferably louisiana), thawed |
| 1/2 | c | Thinly sliced scallion greens |
| 4 | ts | White-wine vinegar |
| 1/3 | c | Olive oil |
| 8 | c | Mesclun; about 3/4 pound, rinsed and spun dry |
| 8 | Puff pastry shells; (recipe follows) |
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